BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20250422T220000Z
DTEND:20250422T233000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:April Happy Hour Networking at Selam Ethiopian Kitchen
DESCRIPTION:UPTOWN HAPPY HOURS \n\nHappy Hour networking is the proactive business-forward way to wind down the work day. Get the team together and head over to the local lounge and meet other professionals who do their best work in Uptown. \n\nThis is a casual\, structure-free session with a chill vibe.\n\n\n\nABOUT OUR HOST\n\n\n\nSELAM ETHIOPIAN KITCHEN \n\nSelamawit "Selam" Abebe has always been passionate about cooking. When\n\nshe was a little girl\, she spent hours in the kitchen of her parent's restaurant in\n\nAddis Ababa\, making a mess but learning delicious traditional Ethiopian recipes.\n\nToday\, she's still the same little girl playing in the kitchen. She remains faithful\n\nto the Ethiopian traditions\, flavors\, and ingredients which are organic and local.\n\nWhen she came to the United States\, Selam kept her magic touch in the kitchen.\n\nHowever\, making the Injera that she always has using US-grown Teff flour was\n\na challenge. Long before she even dreamed of starting a restaurant\, she knew\n\nthat US-made Injera requires self-rising flour\, which is unhealthy and leaves\n\npeople bloated\, causing many to stop eating Ethiopian cuisine. It also lacked the\n\ntrue Ethiopian taste. Hence\, she experimented for years\, late night after work\n\nand during the weekends. After years of experimentation\, Selam discovered the\n\nhealthiest\, authentic injera. Beyond the taste\, it didn't make people feel bloated.\n\nHer recipe became the reason why she\, her family and many other Ethiopians\n\nstarted consuming Ethiopian cuisine again in The Windy City.\n\nHer husband\, Solomon Abebe spent his childhood experimenting with food - meat\n\nrecipes primarily. As a teenager\, he paid close attention to his family's cooking in\n\nAddis Ababa and perfected his craft over time. In 1985\, Solomon fled to Sudan\n\nwhere he\, as a refugee\, kick-started his cooking career in the Embassy of the\n\nUnited States of America. His hard work and yearning for culinary training at the\n\nconsulate helped him diversify his kitchen wonder by working alongside American\n\nchefs. Eventually\, Solomon became a master chef at the embassy until his arrival\n\nin the United States where he drove a taxi and cooked only at the comfort of his\n\nhome. Of course\, that is until he\, together with wife Selamawit "Selam" Abebe\,\n\nstarted Selam Market in 2009.\n\nTucked away in the Uptown Neighborhood of Chicago\, Selam Market served\n\nas the community's Ethiopian store\, offering Tir Siga\, Goden Tibs\, injera and\n\nEthiopian spices. This entrepreneurial beginning proved Solomon's culinary\n\nexpertise\, earning him the nickname "Tir Siga" (Raw Meat) one of the most\n\npopular Ethiopian dishes. As their customer base grew over the years\, the Abebes\n\ndecided to grow into a restaurant. They closed the market in mid-2016 and started\n\nrenovating the current facility located a few blocks south of their previous shop. In\n\nJanuary 2017\, Solomon expanded his small market into a full-blown restaurant \n\nSelam Ethiopian Kitchen. Ever since its opening\, Selam has been a feasting\n\nground\, especially for Ethiopian expats who have been craving for an authentic\n\nEthiopian cuisine.\n\n\n\nUptown Happy Hours occur six times a year as part of Uptown Chamber of Commerce's 2025 Year of Engagement. Sponsorships are available for businesses interested in harnessing the reach of Uptown's website\, social media\, eblasts\, and onsite audiences.
X-ALT-DESC;FMTTYPE=text/html:UPTOWN HAPPY HOURS \;
\nHappy Hour networking is the proactive business-forward way to wind down the work day. Get the team together and head over to the local lounge and meet other professionals who do their best work in Uptown. \;
\nThis is a casual\, structure-free session with a chill vibe.
\n
\nABOUT OUR HOST
\n
\nSELAM ETHIOPIAN KITCHEN \;
\nSelamawit &ldquo\;Selam&rdquo\; Abebe has always been passionate about cooking. When
\nshe was a little girl\, she spent hours in the kitchen of her parent&rsquo\;s restaurant in
\nAddis Ababa\, making a mess but learning delicious traditional Ethiopian recipes.
\nToday\, she&rsquo\;s still the same little girl playing in the kitchen. She remains faithful
\nto the Ethiopian traditions\, flavors\, and ingredients which are organic and local.
\nWhen she came to the United States\, Selam kept her magic touch in the kitchen.
\nHowever\, making the Injera that she always has using US-grown Teff flour was
\na challenge. Long before she even dreamed of starting a restaurant\, she knew
\nthat US-made Injera requires self-rising flour\, which is unhealthy and leaves
\npeople bloated\, causing many to stop eating Ethiopian cuisine. It also lacked the
\ntrue Ethiopian taste. Hence\, she experimented for years\, late night after work
\nand during the weekends. After years of experimentation\, Selam discovered the
\nhealthiest\, authentic injera. Beyond the taste\, it didn&rsquo\;t make people feel bloated.
\nHer recipe became the reason why she\, her family and many other Ethiopians
\nstarted consuming Ethiopian cuisine again in The Windy City.
\nHer husband\, Solomon Abebe spent his childhood experimenting with food - meat
\nrecipes primarily. As a teenager\, he paid close attention to his family&rsquo\;s cooking in
\nAddis Ababa and perfected his craft over time. In 1985\, Solomon fled to Sudan
\nwhere he\, as a refugee\, kick-started his cooking career in the Embassy of the
\nUnited States of America. His hard work and yearning for culinary training at the
\nconsulate helped him diversify his kitchen wonder by working alongside American
\nchefs. Eventually\, Solomon became a master chef at the embassy until his arrival
\nin the United States where he drove a taxi and cooked only at the comfort of his
\nhome. Of course\, that is until he\, together with wife Selamawit &ldquo\;Selam&rdquo\; Abebe\,
\nstarted Selam Market in 2009.
\nTucked away in the Uptown Neighborhood of Chicago\, Selam Market served
\nas the community&rsquo\;s Ethiopian store\, offering Tiré\; Siga\, Goden Tibs\, injera and
\nEthiopian spices. This entrepreneurial beginning proved Solomon&rsquo\;s culinary
\nexpertise\, earning him the nickname &ldquo\;Tiré\; Siga&rdquo\; (Raw Meat)&mdash\;one of the most
\npopular Ethiopian dishes. As their customer base grew over the years\, the Abebes
\ndecided to grow into a restaurant. They closed the market in mid-2016 and started
\nrenovating the current facility located a few blocks south of their previous shop. In
\nJanuary 2017\, Solomon expanded his small market into a full-blown restaurant&mdash\;
\nSelam Ethiopian Kitchen. Ever since its opening\, Selam has been a feasting
\nground\, especially for Ethiopian expats who have been craving for an authentic
\nEthiopian cuisine.
\n
\nUptown Happy Hours occur six times a year as part of Uptown Chamber of Commerce'\;s 2025 Year of Engagement. \; Sponsorships are available for businesses interested in harnessing the reach of Uptown'\;s website\, social media\, eblasts\, and onsite audiences. \; \;
\n
\n \;
LOCATION:SELAM ETHIOPIAN KITCHEN 4543 N. Broadway Chicago\, IL 60640
UID:e.2719.3906
SEQUENCE:3
DTSTAMP:20260426T045148Z
URL:https://exploreuptown-gz23-gzcms.preview.gochambermaster.com/events/details/april-happy-hour-networking-at-selam-ethiopian-kitchen-3906
END:VEVENT
END:VCALENDAR